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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Hard boiled eggs(sliced in 2-3 places without cutting through) - 4
- Cauliflower florets(roughly chopped) - 2 cups
- Green chillies(cut into roundels) - 1 no
- Onion(slices lengthwise) - 1/2 cup
- Shallots(finely chopped, Kunjulli) - 1/4 cup
- Tomatoes(diced) - 2 nos
- Curry leaves - 2 sprigs
- Coriander leaves(roughly chopped) -
- Chilly powder - 4 tsp
- Coriander powder - 2 tsp
- Garam masala - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Salt(As reqd) -
Grind to a fine paste:
- Grated Coconut - 1/2 cup
Ingredients
Grind to a fine paste:
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Instructions
- Heat 2 tbsp oil in a kadai and add the seasoning ingredients. Saute till they change color.
- Add the sliced onion, green chillies and curry leaves. Saute till the onions change color.
- Add the coarsely ground onion mixture and saute till they change color and nice aroma arises.
- Add the tomatoes and cook covered on low flame till the onions become pulpy.
- Add the chili powder, coriander powder, garam masala, salt as required and turmeric powder. Saute for a few minutes.
- Add the cauliflower and 3 cups of water. Cook covered on medium flame till the cauliflower gets cooked and curry reduces a bit.
- Add the ground coconut and cook covered for five minutes.
- Add the eggs and cook covered for a few more minutes.
- Add the roughly chopped coriander leaves and remove from fire.
- Serve hot with rice, idli, dosa or roti.
- Variation: Add one boiled potato instead of cauliflower.
- Happy cooking 🙂
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